Creating Vanilla Yoghurt Panna Cotta With Balsamic Thyme Roasted Peaches involves just a few steps. Follow this easy guide to achieve a stunning dessert:

1. Prepare Gelatin: In a small bowl, sprinkle the gelatin over cold water and let it bloom for about 5 minutes.
2. Heat Cream: In a saucepan, combine the heavy cream and granulated sugar. Heat over medium until the sugar dissolves and the mixture is warm, but do not boil.
3. Combine Ingredients: Remove from heat and stir in the bloomed gelatin, vanilla extract, and salt until fully dissolved.
4. Whisk in Yoghurt: In a separate bowl, whisk the vanilla yoghurt until smooth. Gradually pour the cream mixture into the yoghurt, whisking until fully combined.
5. Pour Into Molds: Transfer the mixture into serving glasses or molds. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
6. Prepare Peaches: Preheat your oven to 400°F (200°C). Slice the peaches in half, remove the pit, and place them cut-side up on a baking sheet.
7. Make Balsamic Sauce: In a bowl, combine balsamic vinegar, honey, thyme, salt, and pepper. Drizzle over the peaches and lightly toss to coat.
8. Roast Peaches: Drizzle with olive oil and roast in the oven for about 15-20 minutes, or until they are tender and caramelized.
9. Remove and Cool: Once done, take the peaches out and let them cool slightly before using.
10. Serve: Once the panna cotta is set, carefully unmold (if using molds) and top with the balsamic thyme roasted peaches.